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Perfect Pan-Seared Duck Breast with Orange-Chili Glazed Sweet Potato

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Sweet potatoes are fried in the rendered fat of Da Le Ranch duck breast before getting coated in a sticky, sweet orange & ginger glaze in this modern take on a classic duck dish.

PHOTOGRAPHY by
Haley Hazell
|
September 18, 2020
Ingredients
SERVINGS:
1-2 ENTREE SERVING(S)
1 Da Le Ranch duck breast
1 sweet potato
1 inch piece of ginger
1 navel orange
2 tablespoons of honey
Red chili flakes to taste
Handful of picked parsley leaves

Instructions

Prepare your duck breast by patting it perfectly dry with a paper towel or dish towel.

Score the fat of the duck breast in a crosshatch pattern, being careful not to cut too deeply (don’t cut past the fat layer). Liberally salt both sides of the duck breast.

Place duck breast skin side down into a cold skillet and place over medium heat. Listen for a crackle and watch for smoke. Turn down the heat as needed. Cook for about 15 minutes.

Once fat has rendered and the skin is a beautiful golden brown, flip the duck breast and cook flesh-side-down. For medium-rare, cook about 1 to 2 minutes until the breast reaches an internal temp of 130 degrees. Cook to 140 degrees F for medium and 155 for well-done.  Remove to a cutting board and allow to rest.

While the duck breast rests, dice a sweet potato into bite-sized pieces.

Finely grate or mince  a 1-inch piece of fresh ginger.

Using your knife remove the peel & bitter pitch of one navel orange and cut fleshy segments away from the membrane over a bowl, allowing any juices to pool into the bowl. Once segmented, squeeze membrane to release any remaining juices.

Heat rendered duck fat over medium heat and add diced sweet potato and a pinch of salt. Fry until just crispy.

Add in orange segments and juice, a pinch or two of red chili flakes, 2 tablespoons of honey, and the grated ginger. Toss to coat sweet potatoes and cook until orange juice has reduced and potatoes are evenly glazed.

Transfer glazed sweet potatoes to a plate alongside sliced duck breast and garnish with parsley.

ABOUT THE CONTRIBUTORS
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
more about this contributor
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